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+ servings
black bean beet burger on a seeded whole wheat bun with lettuce, onion, and mayo

Black Bean Beet Burger Recipe

These vegetarian beetroot burgers feature raw beets, smoked paprika, and black beans.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 burgers
Calories 202kcal


  • 1 large beet or 2 small; trimmed and peeled
  • ½ yellow onion trimmed and peeled
  • 1 15.5 ounce can black beans drained and rinsed
  • 1 egg lightly beaten
  • ½ cup breadcrumbs
  • 2 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon fine sea salt
  • ½ teaspoon dried thyme
  • 8 whole wheat burger buns for serving
  • Lettuce, tomato, onion, cheese, spreads for serving


  • Preheat the oven to 400 degrees F. Lightly grease a baking sheet and set aside.
  • Use a sharp knife to cut the beets and onion into quarters. Place them in a food processor and pulse until roughly chopped. Add the black beans and pulse again until the mixture is sticky and well combined, but not overly processed. You want there to be small chunks of veggies and beans. Stop to scrape down the sides while pulsing as needed.
  • Transfer the mixture to a mixing bowl and add the eggs, breadcrumbs, paprika, cumin, salt, and thyme. Mix well with a spatula. Roll the mixture into 8 patties about ½-inch thick and place them on the baking sheet. Bake for 15 minutes, flip, then bake for another 5 minutes.
  • Serve the patties warm on hamburger buns with toppings of choice. Enjoy!


  • Nutrition facts vary based on the toppings you use.
  • Topping ideas include lettuce, tomato, red onion, avocado or avocado spread, hummus, goat cheese, or feta cheese.
  • Store leftover burgers in an airtight container in the fridge for up to 5 days. 


Serving: 1burger | Calories: 202kcal | Carbohydrates: 34g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 728mg | Potassium: 284mg | Fiber: 6g | Sugar: 4g | Vitamin A: 276IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 3mg